2005•Biotechnology & Biotechnological EquipmentRequires access
Soy Milk Yoghurt
Zapryana Rangelova Denkova, Иван Мургов
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Abstract
The influence of the initial dry substance of reconstituted soymilk and two types of starter cultures (single-strain and symbiotic) of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on the fermentation process duration and the fermented milk quality was investigated. Witht 10% initial dry substance of the soymilk and 1% of the starter cultures for Bulgarian yoghurt the fermentation continued for 2.5 h. The soy milk yoghurt had a titratable acidity of 65–75°T and the cell titre reached 1010 cfu/cm3. The soy milk yoghurt retained its organoleptic qualities when stored for up to 3 days at temperatures of 25–30 °C and for 15 days at 4–6°